| Emergent food proteins–Towards sustainability, health and innovation LH Fasolin, RN Pereira, AC Pinheiro, JT Martins, CCP Andrade, ... Food Research International 125, 108586, 2019 | 222 | 2019 |
| Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial LH Fasolin, GC Almeida, PS Castanho, ER Netto-Oliveira Food Science and Technology 27, 524-529, 2007 | 222 | 2007 |
| Beeswax organogels: Influence of gelator concentration and oil type in the gelation process AJ Martins, MA Cerqueira, LH Fasolin, RL Cunha, AA Vicente Food research international 84, 170-179, 2016 | 159 | 2016 |
| Structural and mechanical properties of organogels: Role of oil and gelator molecular structure MA Cerqueira, LH Fasolin, CSF Picone, LM Pastrana, RL Cunha, ... Food research international 96, 161-170, 2017 | 111 | 2017 |
| 3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization MV Vieira, SM Oliveira, IR Amado, LH Fasolin, AA Vicente, LM Pastrana, ... Food Hydrocolloids 107, 105893, 2020 | 95 | 2020 |
| Protein-based structures for food applications: From macro to nanoscale JT Martins, AI Bourbon, AC Pinheiro, LH Fasolin, AA Vicente Frontiers in sustainable food systems 2, 77, 2018 | 65 | 2018 |
| Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa) IC Moraes, LH Fasolin, RL Cunha, FC Menegalli Brazilian Journal of Chemical Engineering 28, 483-494, 2011 | 62 | 2011 |
| Modulating process parameters to change physical properties of bigels for food applications LH Fasolin, AJ Martins, MA Cerqueira, AA Vicente Food Structure 28, 100173, 2021 | 52 | 2021 |
| Printability, microstructure, and flow dynamics of phase-separated edible 3D inks SM Oliveira, LH Fasolin, AA Vicente, P Fuciños, LM Pastrana Food Hydrocolloids 109, 106120, 2020 | 47 | 2020 |
| Effects of moderate electric fields on cold-set gelation of whey proteins–From molecular interactions to functional properties RM Rodrigues, LH Fasolin, Z Avelar, SB Petersen, AA Vicente, ... Food Hydrocolloids 101, 105505, 2020 | 44 | 2020 |
| Production of hybrid gels from polysorbate and gellan gum LH Fasolin, CSF Picone, RC Santana, RL Cunha Food Research International 54 (1), 501-507, 2013 | 41 | 2013 |
| Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase LH Fasolin, MA Cerqueira, LM Pastrana, AA Vicente, RL Cunha Food structure 16, 50-58, 2018 | 37 | 2018 |
| Rheological and structural evaluations of commercial italian salad dressings FA Perrechil, RC Santana, LH Fasolin, CAS Silva, RL Cunha Food Science and Technology 30, 477-482, 2010 | 37 | 2010 |
| Cookies produced with banana meal: Chemical, physical andsensorial evaluation LH Fasolin, GC Almeida, PS Castanho, ER Netto-Oliveira Food Science and Technology 27, 524-529, 2007 | 37 | 2007 |
| Enhanced mechanical and thermal strength in mixed-enantiomers-based supramolecular gel DA Tomasson, D Ghosh, Z Krzisnik, LH Fasolin, AA Vicente, AD Martin, ... Langmuir 34 (43), 12957-12967, 2018 | 36 | 2018 |
| Influence of drying conditions on the gelling properties of the 7S and 11S soy protein fractions AG Tarone, LH Fasolin, F de Assis Perrechil, MD Hubinger, RL da Cunha Food and Bioproducts Processing 91 (2), 111-120, 2013 | 33 | 2013 |
| Effects of a cosurfactant on the shear-dependent structures of systems composed of biocompatible ingredients R de Castro Santana, LH Fasolin, RL da Cunha Colloids and Surfaces A: Physicochemical and Engineering Aspects 398, 54-63, 2012 | 26 | 2012 |
| Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry PM Silva, MA Cerqueira, AJ Martins, LH Fasolin, RL Cunha, AA Vicente Journal of the American Oil Chemists' Society 99 (11), 911-923, 2022 | 23 | 2022 |
| Microemulsions and liquid crystalline formulated with triacylglycerols: Effect of ethanol and oil unsaturation LH Fasolin, RC Santana, RL Cunha Colloids and Surfaces A: Physicochemical and Engineering Aspects 415, 31-40, 2012 | 22 | 2012 |
| Modulation and characterization of wax-based olive oil organogels in view of their application in the food industry PM Silva, AJ Martins, LH Fasolin, AA Vicente Gels 7 (1), 12, 2021 | 21 | 2021 |
